Papayas are available year-round because they’re grown in tropical areas, from Central America and Brazil to Hawaii.

Ripe papayas have a wonderful, sweet-tart flavor and contain an enzyme called papain that’s used in meat tenderizers. The most common varieties are the maradol, or Mexican, papaya, which is the size of a football and has reddish-orange flesh; the Hawaiian solo with its yellow flesh; and the sunrise, which is pink inside.

Choose papayas that are brightly colored and yield slightly to pressure. Green papayas can be ripened in a paper bag for a few days at room temperature.

Use ripe papaya as you would any soft fruit: in savory or fruit salads, over yogurt or maybe in a smoothie.

Should you happen to dine at one of the local Brazilian steakhouses, where all-you-can-eat pricing makes it easy to overeat, try the Brazilian papaya cream, even if you think you don’t have room. The papaya acts like a digestif to soothe your overworked stomach.

A few local farmers markets start their winter schedules in mid-January.

Dallas Farmers Market: The Dallas market operates daily year-round, closing only on Thanksgiving Day, Christmas Day and New Year’s Day. If local farmers and ranchers do have produce to sell, they are in Shed No. 1; specialty vendors in Shed No. 2 include Pecan Lodge. 1010 S. Pearl St., Dallas; 214-670-5880; dallasfarmersmarket.org.